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Pineapple Upside Down Pancakes

These buttery pineapple pancakes might just become your new favorite pancakes:

With a base that absolutely melts in your mouth, it’s almost more like cake than pancakes.

I’ve posted many pancakes over the years; a giant list can be found here: 100+ Healthy Pancake Recipes. And these pineapple upside down pancakes are surprisingly my favorite of them all. A friend from high school once taught me how to make a ridiculously-easy pineapple upside down cake that went something like this: pour melted butter into the pan, spread on a layer of crushed pineapple, and top with vanilla cake mix and more butter… maybe it wasn’t quite that simple, but it was pretty easy and tasted amazing.

These cake-like pineapple pancakes remind me of that cake… but without all the butter! (Seriously, there was a massive amount of butter in the cake. No wonder it tasted so good!)

Instructions

In a cereal bowl, combine all dry ingredients except pineapple, and stir very well. In a separate bowl, combine all liquid ingredients. (The milk is warmed to prevent the oil from solidifying on contact. This is a good practice for any baked-good recipe that calls for coconut oil.) Pour dry into wet, and stir together to form a batter. Grease a skillet, then turn the heat to medium. Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. Turn skillet to low-medium and drop about 1/4 of the batter onto the skillet, then spread out and lightly place one pineapple round in the middle, pushing down just a little. Repeat with another pancake. (Unless you have a giant skillet, it is best to just do two at a time so as not to crowd the skillet.) Flip pancakes over when the edges become firm and they are able to be flipped without breaking. Continue cooking until desired doneness is reached. I turned the heat up to high at the very end, to fry the pineapple slices a little. Makes 4 super-thick pancakes.

Mmmm pancakes! I’ve made a tradition with some friends- every Sunday we make pancakes together and this recipe will most definitely me featured soon!
My go-to breakfast of late has been chia seed pudding with blueberries and bananas, topped with some crunchy granola. Filling and delicious!

PS. I’ve started a blog and would love if you checked it out! You inspire my inner vegan chef!
Peace&love

I’ve recently been having chocolate oatmeal smoothies/milkshakes for breakfast. It’s a variation of one or more of your milkshakes, and let me tell you, this is the easiest it has ever been to lose weight…knowing that I get to start my day with a milkshake makes it easy to not eat at night. And it keeps me so full that I have no problem waiting until an appropriate time to eat again. I put in a frozen banana, cocoa, cashew butter, oats, and almond milk. If I’m feeling like something decadent I’ll add a tbsp of chocolate chips.
The next time I go shopping I’m going to get hazelnut butter because these taste to close to the hedgehog milkshakes I used to make at the ice cream shop I worked at, I figure I may as well go all the way. 😉

Also, to explain my love for you and your recipes, I make a chocolate cake batter milkshake for almost everyone who walks through my door. Thank you so much for sharing your love of healthy and delicious food!!

Ohh, I love the look of this!
It looks so pretty.
And of course, delicious.

I typically am a creature of habit when it comes to Breakfasts throughout the week, I usually keep it to the same 3-4 Breakfasts and then I become a bit more adventurous with other recipes during the weekend!

I followed this recipe very carefully but the pancakes were gummy and undercooked under each pineapple ring. It seems like the moisture of the pineapple prevented the batter from cooking completely. Maybe next time I try this I should pat dry and warm each pineapple slice before pushing them into the batter.

Katie, surely you did not eat those pancakes topped with syrup?! Wasn’t that way too sweet for you? I mean, I might like it, but you? Not trying to give you a hard time, it was just the first thing that popped into my mind when I say the (very lovely) pictures!

I love that you give nutritional info, but I’ve noticed a lot of the times you just give the serving amount as grams and there’s no way to know how many servings the total recipe is without me weighing it all out. Can you please include the number of servings?

Now to your question. I go through spurts where I eat the same thing daily, but most of the time I like variety.